Tofu and Spinach Lasagne

Ingredients

• 1 lb medium or firm tofu, drained and mashed
• 3 tablespoons Nutritional Yeast Flakes
• 1 chicken-like stock cube
• 2 cups diced onion
• 2 cups diced celery
• 2 cloves minced garlic
• 2 jars tomato pasta sauce

Package gluten free lasagne noodles:
1 package thawed frozen spinach or approx. 1 cup cooked fresh spinach (or more if you like spinach)

Instructions

1. In a large saucepan cook onions, celery, and garlic with a little coconut oil.
2. Add spinach, stock cube, yeast flakes and mashed tofu; and mix well
3. Cover bottom of lasagne dish with tomato pasta sauce and lay lasagne noodles down. Not too close together because they swell as they absorb liquid.
4. Press noodles down into the sauce and cover lightly with a bit more sauce so that they are completely covered.
5. Spoon half the tofu spinach filling and spread evenly over noodles.
6. Place another layer of dry noodles on top of filling and cover with plenty of pasta sauce.
7. Spoon other half of tofu spinach filling and spread evenly over dish.
8. Top with a final layer of noodles and cover with remaining pasta sauce. I also rinse the jars with approx. 1” of water and shake jars to get all the dregs and pour that over everything.
9. Cover with parchment paper and tin foil and place in fridge overnight

Creamy Alfredo Sauce

• ½ cup raw cashews soaked overnight
• 1 ¼  cups water
• 1 tablespoon arrowroot powder
• 1 chicken-like stock cube
• ½ tsp onion powder
• ½ tsp salt
• 1 -2 tsp dried basil
• ¼ cup daiya shredded cheese (dairy free)

Instructions for Creamy Alfredo Sauce

1. Blend all ingredients except basil and cheese until creamy
2. Bring to a slow boil so that it thickens nicely and then add basil and cheese.
3. Spread over top of lasagne until evenly covered
4. Bake lasagne at 350 for 60 minutes.
5. Cut into slices and serve